Instructions: Combine 1 1/2 cups walnuts and apple cider in blender and puree. Pour mixture into large bowl. With wire whisk, blend in cider vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined.

Makes about 4 1/2 cups dressing.

Heat vinaigrette slowly over low heat in saucepan. Arrange salad plates with fresh spinach, sliced apples and crumbled blue cheese. Ladle on about 2 ounces warm vinaigrette and sprinkle with toasted walnuts.

Makes 8
servings.

Note: Refrigerate any unused dressing. Dressing recipe can be halved.

Terry Wulf, owner, sent the recipes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.